Work experience

• Chef

  The Canteen of the People's Government

  2021.01-Current

  (5 years)

  Work Performance Responsible for daily meal preparation in the government agency and catering support for large-scale meetings, completing over 120 official catering services annually with a meal satisfaction rate of more than 98%. Assisted in implementing food safety management, participated in qualification verification of food suppliers and hygiene inspections of operation rooms, and achieved zero food safety incidents during tenure. Cooperated in canteen management work, assisted in organizing monthly new dish tasting sessions, collected feedback and optimized dish flavors. Assisted in completing the records of food ingredients' inbound and outbound, ensured compliance with ingredient storage regulations, and guaranteed ingredient freshness and usage efficiency. Completed daily inspection and maintenance coordination of canteen cooking equipment, reported equipment failures in a timely manner, and ensured the normal operation of the kitchen. Assisted in customizing special meals for the government agency during holidays (e.g., Spring Festivalreunion dinners, Dragon Boat Festival zongzi), serving a total of over 200 person-times. Participated in and completed other temporary catering support work for the government agency canteen (e.g., catering for external inspection personnel).
• Apprentice

  Sichuan Dazhu Haifeng Grand Restaurant

  2011.01-2015.01

  (4 years)

  Work Performance Assisted senior chefs in daily food preparation, including ingredient washing, cutting, and pre-processing, ensuring 100% compliance with cooking process standards and supporting smooth kitchen operations. I learned and practiced basic cooking techniques (e.g., stir-frying, stewing, seasoning) and gradually mastered the preparation of 15+ classic Sichuan dishes. Help organize and sort kitchen ingredients, maintain clean and orderly storage areas, and reduced ingredient search time for chefs by 15% through standardized placement. Learned food cost control basics, assisted in recording ingredient usage, and proposed a small suggestion for reducing vegetable waste (e.g., classifying scrap parts for soup making), which was adopted and reduced daily waste by 5%. Followed senior chefs to participate in new dish trial production, recorded seasoning ratios and cooking steps in detail, and provided auxiliary support for the launch of 8 seasonal dishes.

Educational experience

• Shihe Middle School, Dazhu county

  regular senior high school

  1999.09-2022.06

  (23 years)

  In 2001, he enlisted in the military.

Languages

Certificates

Skills